CN105192808B - A kind of full fruit suspension beverage of the fruit of Chinese magnoliavine and preparation method thereof - Google Patents
A kind of full fruit suspension beverage of the fruit of Chinese magnoliavine and preparation method thereof Download PDFInfo
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- CN105192808B CN105192808B CN201510716870.3A CN201510716870A CN105192808B CN 105192808 B CN105192808 B CN 105192808B CN 201510716870 A CN201510716870 A CN 201510716870A CN 105192808 B CN105192808 B CN 105192808B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/46—Preservation of non-alcoholic beverages by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
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Abstract
The invention provides full fruit suspension beverage of a kind of fruit of Chinese magnoliavine and preparation method thereof.Suspending beverage is mainly made up of following supplementary material：The 6g/L of fruit of Chinese magnoliavine all-fruit powder 5, sugar 70 110g/L, the 0.3g/L of citric acid 0.2, the 2.2g/L of stabilizer 1.8.Its preparation method is：According to formula, all supplementary materials are added to the water, by allotment, homogeneous, degassing, then passes through and sterilizes, be filling, obtaining product.The full fruit suspension beverage of the fruit of Chinese magnoliavine of the present invention is through animal experiment, nontoxic, safe for drinking；With antifatigue effect, tranquilizing and allaying excitement function, suppress the health-care efficacies such as alcoholic hepatic injury effect；This product has the distinctive fragrance of the fruit of Chinese magnoliavine, and sense of taste coordination, sour and sweet palatability, free from extraneous odour, bright in colour, and ruby red is presented, uniform and stable.
Description
Technical field
The present invention relates to field of beverage, in particular to full fruit suspension beverage of a kind of fruit of Chinese magnoliavine and preparation method thereof.
Background technology
The fruit of Chinese magnoliavine [Schisandra chinensis (Turcz.) Baill.], this product are magnoliaceae schisandra category
Dry mature fruit, have and restrain astringent or styptic treatment for spontaneous sweating, nourishing generate fluid, kidney calming.Breathed heavily for void of coughing long, emission, enuresis frequent micturition, long
Rush down more than, spontaneous sweating, injury thirst, Heat Diabetes, the effect of palpitation and insomnia.The fruit of Chinese magnoliavine is sour, sweet, warm-natured, return lung, the heart,
Kidney channel, it is one of the conventional strengthening by means of tonics Chinese medicine of China's tradition, category northeast characteristic berry.It is listed in earliest in Sheng Nong's herbal classic top grade
Medicine, the power of energy strengthening by means of tonics, medical value is high, there is the effect of physical fitness.
Contain plurality of active ingredients in the fruit of Chinese magnoliavine, its main component is lignin and terpene substances etc., has to human body and protects
Strong effect and curative effect effect.Be classified as before Schinsandrales by health ministry " article that can be used for health food " list it
In.A variety of fructus schizandrae beverages, functional food and Schisandra wine, vinegar etc. are developed now, due to the taste of the fruit of Chinese magnoliavine in itself
With the reason of smell so that fruit of Chinese magnoliavine processing needs complicated technique, it is more difficult to it is various and there is health care work(to form color
Energy, nutritious product so that the fruit of Chinese magnoliavine is single in field of food product, and production scale is smaller.
In view of this, it is special to propose the present invention.
The content of the invention
The first object of the present invention is to provide a kind of fruit of Chinese magnoliavine full fruit suspension beverage, the full fruit suspension drink of the described fruit of Chinese magnoliavine
Expect nontoxic, safe for drinking；With antifatigue, tranquilizing and allaying excitement, suppress the health-care efficacies such as alcoholic hepatic injury；Product has the fruit of Chinese magnoliavine peculiar
Fragrance, and sense of taste coordination, sour and sweet palatability, free from extraneous odour are bright in colour, and ruby red is presented, uniform and stable.
The second object of the present invention is to provide a kind of preparation method of the described full fruit suspension beverage of the fruit of Chinese magnoliavine, this method
Operating method is simple, and production efficiency is high, easily realizes mechanization, automation size production.
In order to realize the above-mentioned purpose of the present invention, spy uses following technical scheme：
A kind of full fruit suspension beverage of the fruit of Chinese magnoliavine, the proportioning of main supplementary material are：The fruit of Chinese magnoliavine all-fruit powder 5-6g/L, sugared 70-
110g/L, citric acid 0.2-0.3g/L, stabilizer 1.8-2.2g/L.
First, the full fruit suspension beverage of the above-mentioned fruit of Chinese magnoliavine, using the Ultramicro-powder of schisandra fruit as main nutrient composition, with sugar,
Sense organ, the sense of taste, the olfactory indexs such as the color of citric acid regulation beverage；The stabilization of rear state is long placed in stabilizer regulation beverage
Property etc..All these compositions are verified by orthogonal test, try to achieve the ratio formula of science, the full fruit of the fruit of Chinese magnoliavine formed after allotment
Suspending beverage, has the distinctive fragrance of the fruit of Chinese magnoliavine, sense of taste coordination, sour and sweet palatability, free from extraneous odour, and the treasured that can improve appetite is presented in color and luster
Stone is red, product stable homogeneous.
Secondly, above-mentioned beverage is due to the full fruit using the fruit of Chinese magnoliavine, therefore takes full advantage of many battalion in schisandra fruit
Form point, a variety of lignanoids contained especially in fruit of Chinese magnoliavine fruit stone, there is antioxidation to human body, and according to be
The full fruit fruit powders of ultra micro more than 400 mesh, nutritional ingredient are easier the utilization that is absorbed by the body.
In addition, the full fruit suspension beverage of the fruit of Chinese magnoliavine has certain health-care efficacy：By animal experiment, the full fruit suspension of the fruit of Chinese magnoliavine
Beverage plays the role of to extend test mice swimming time, shows that this fructus schizandrae beverage has anti-fatigue effect；The full fruit of the fruit of Chinese magnoliavine is hanged
Floating beverage can reduce the autonomic activities number of test mice, extend the test mice length of one's sleep, and and can increase test mice enters
Rate is slept, shows that this fructus schizandrae beverage has mind-easing function；The full fruit suspension beverage of the fruit of Chinese magnoliavine, which can reduce, gives alcohol group mice serum
Middle AST and ALT content, it can prove that this fructus schizandrae beverage has liver protection function, alcoholic hepatic injury can be suppressed.
Meanwhile LD50 can not be determined by toxotest, the above-mentioned full fruit suspension beverage of the fruit of Chinese magnoliavine；Tried by acute toxicity
Test, no matter test mice finds no poisoning symptom from sense organ or from Physico-chemical tests means, it may be determined that the fruit of Chinese magnoliavine suspends
Beverage is nontoxic.
The formula of above-mentioned fruit of Chinese magnoliavine suspending beverage can also carry out following improve：
Preferably, the stabilizer is sucrose fatty ester.The available stabilizer of the present invention include sodium carboxymethylcellulose,
Sodium alginate, sucrose fatty ester etc., by the stability test of the full fruit suspension beverage of the fruit of Chinese magnoliavine, finally contain sucrose-fatty
The stablizing effect of the beverage of ester is optimal, therefore using sucrose fatty ester as optimal selection, it can not only solve suspending beverage heat
Mechanics instability problem, there is emulsification again, and phenomena such as appearance is precipitated, solution is layered can be reduced in storage process, and
And the fragrance of beverage can be obviously improved, while make beverage that there is more preferable stability.
Preferably, the particle diameter of the full fruit fruit powder of the fruit of Chinese magnoliavine is more than 300 mesh, preferably more than 400 mesh.The full fruit fruit of the fruit of Chinese magnoliavine
The particle diameter of powder has vital influence to the absorption of human body effect of suspending beverage：When the full fruit fruit powder of the fruit of Chinese magnoliavine is less than 300 mesh, no
Product appearance quality is only influenceed, and human body can not fully absorb wherein nutritional ingredient；Certainly, smashing fineness is excessive, more than 400
During mesh, cause to crush difficulty increasing, and crush efficiency is too low.Comprehensive whole product nutritional ingredient is absorbed by the body situation, product
Quality, three aspect factors of the energy are saved, the full fruit fruit powder ultramicro grinding fineness of the fruit of Chinese magnoliavine is advisable in 400 mesh.
Preferably, the sugar can be stevioside or white granulated sugar.The crowd's such as diabetes preferably draws during using stevioside
With, but pol is low, causes dosage excessive, influences beverage color, smell and taste, thus white granulated sugar is used, white granulated sugar sugariness is moderate, and nutrition is rich
Richness, the color, smell and taste of beverage are welcome because more coordinating.
The preparation method of the full fruit suspension beverage of the fruit of Chinese magnoliavine described above, comprises the following steps：
According to formula, all supplementary materials are mixed, are added to the water, all raw materials are added to the water, mixing preparation, then pass through
Sterilization, obtains product.
Compared with the preparation method of traditional beverages, it is big that the above method avoids the complex operations such as mashing, fermentation, nutritive loss
Process, therefore technique is relatively easy, and involved process can realize mechanization, automation, therefore can realize life
Produce the large-scale production of efficiency high.Water used need to meet GB-5479-2006 requirement in the above method, meet that food security will
Ask.
Above-mentioned preparation method can also carry out following improve：
Preferably, the full fruit Ultramicro-powder of the fruit of Chinese magnoliavine is obtained using following methods：
Use superfine communication technique by fruit of Chinese magnoliavine all-fruit powder be broken to particle diameter for 300 mesh more than.
With described above, when fruit of Chinese magnoliavine all-fruit powder is broken into 300 mesh, synthesis can reach human absorptivity's height, product product
Matter is good, saves three factors of the energy, more preferably more than 400 mesh.
Preferably, also include after the allotment and before the sterilization：
Homogeneous is carried out under 0.1-0.12MPa pressure.
Fructus Schisandrae Chinensis micropowder material particles is dispersed in suspending beverage by homogeneous, analyzed through investigation and comparison, homogeneous
Pressure product stable homogeneous in 0.10-0.12MPa, quality is preferable, it is too low generation heterogeneity phenomenon, too high product quality compared with
Difference.
Preferably, also include after the allotment and before the sterilization：
Processing is de-gassed when vacuum is below 0.07MPa.
Degassing process makes the gas such as caused oxygen, carbon dioxide in raw material itself and processing remove in time, mitigates product oxygen
Change degree, product color is kept, issuable when can also reduce sterilization to be charred phenomenon, degasifying effect is maintained at vacuum
0.07MPa is optimal.
Preferably, the method for the sterilization is：
The heating sterilization 5-6s at 100-105 DEG C.
Due to being free of preservative in the suspending beverage, it is therefore desirable to by high temperature strong disinfecting, if but sterilization temperature be less than
100 DEG C, sterilizing time can be greatly prolonged, and then product color, flavor, nutritional ingredient is all affected, is especially easily gone out
Now cooked smell；When temperature is higher than 105 DEG C, product nutritional ingredient can be reduced by HTHP；Through overtesting, the fruit of Chinese magnoliavine
The sterilization temperature of suspending beverage, time optimal proportioning are：105℃/5-6s.
Preferably, also include before the ultramicro grinding：The full fruit of the fruit of Chinese magnoliavine is cleaned, is then dried at 50-60 DEG C.
Cleaning and drying process more than, reach food cleaning and be enriched with the purpose of nutritional ingredient, and can drop
The low follow-up difficulty for crushing fruit powder.Dry degree is defined by constant weight, illustrates that moisture has removed thoroughly, can also be again after drying
Stalk is gone to clean.
In addition, in above-mentioned preparation method, selection is also quite important, and it is real-time to select Schisandra fruit, and it is full greatly preferentially to select grain
Full, ripe appropriateness, the fresh Chinese magnoliavine fruit of no disease and pests harm.
Compared with prior art, beneficial effects of the present invention are：
(1) a kind of new fruit of Chinese magnoliavine food type-full fruit Ultramicro-powder suspending beverage is provided, the fruit of Chinese magnoliavine has been filled up and has existed
Blank in this food type.
(2) shelf-life of schisandra fruit is extended by the way that the full fruit suspension beverage of the fruit of Chinese magnoliavine is made.
(3) the full fruit suspension beverage of the fruit of Chinese magnoliavine provided has taken into account performance of both mouthfeel and health-care efficacy, and drinks
Safety.
(4) particle diameter of fruit of Chinese magnoliavine fruit powder and the type of stabilizer are optimized, to improve the integrated quality of suspending beverage.
(5) method for disinfection when prepared by fruit of Chinese magnoliavine fruit powder is optimized, bactericidal effect is improved, extends the shelf-life.
(6) processes such as homogeneous, degassing are added, and optimize its process conditions, improve suspending beverage on the whole
Quality.
Embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the present invention.It is unreceipted specific in embodiment
Condition person, the condition suggested according to normal condition or manufacturer are carried out.Agents useful for same or the unreceipted production firm person of instrument, it is
The conventional products that can be obtained by commercially available purchase.
Embodiment 1
A kind of fruit of Chinese magnoliavine suspending beverage, is formulated and is：The fruit of Chinese magnoliavine all-fruit powder 5g/L, sugared 70g/L, citric acid 0.2g/L are stable
Agent 1.8g/L.
Preparation process：
1st, raw material selects：Select schisandra fruit maturity good, pay attention to keeping as far as possible without the fresh fruit that goes mouldy, during cleaning
Fruit is complete, juice loss is less standard, is put in after ventilation drains, and is put at high temperature (50 DEG C) drying, goes to obstruct, cleans,
Dry storage, it is standby.
2nd, ultramicro grinding：Full fruit ultramicro grinding is carried out with micronizer, its fineness is reached 300 mesh, active ingredient can
To be absorbed by the body completely.
3rd, allocate：According to aforementioned proportion by all raw material mixing preparations.
4th, homogeneous, degassing：Fruit of Chinese magnoliavine pulp suspending beverage after formulated is through homogenizer pressure 0.1MPa, degassing Ying Zhen
Reciprocal of duty cycle is not less than under the conditions of 0.07MPa, carries out homogeneous and degassing process successively, is contained with ensureing that beverage quality is homogeneous, reduces oxygen
Phenomenon is charred in amount, sterilization.
5th, sterilize, be filling：It is filling while hot after material sterilizes 5s by disinfection equipment under the conditions of 105 DEG C, through examining physics and chemistry
Index, microbiological indicator reach requirement.
Embodiment 2
A kind of fruit of Chinese magnoliavine suspending beverage, is formulated and is：The fruit of Chinese magnoliavine all-fruit powder 6g/L, sugared 110g/L, citric acid 0.3g/L are stable
Agent 2.2g/L.
Preparation process：
1st, raw material selects：Select schisandra fruit maturity good, pay attention to keeping as far as possible without the fresh fruit that goes mouldy, during cleaning
Fruit is complete, juice loss is less standard, is put in after ventilation drains, and is put at high temperature (60 DEG C) drying, goes to obstruct, cleans,
Dry storage, it is standby.
2nd, ultramicro grinding：Carry out full fruit ultramicro grinding with micronizer, its fineness is reached 300-400 mesh, effectively into
Divide to be absorbed by the body completely.
3rd, allocate：According to aforementioned proportion by all raw material mixing preparations.
4th, homogeneous, degassing：Fruit of Chinese magnoliavine pulp suspending beverage after formulated should be through homogenizer pressure 0.12MPa, degassing
Vacuum is not less than under the conditions of 0.06MPa, carries out homogeneous and degassing process successively, to ensure that beverage quality is homogeneous, reduces oxygen
Phenomenon is charred in content, sterilization.
5th, sterilize, be filling：It is filling while hot after material sterilizes 5s by disinfection equipment under the conditions of 105 DEG C, through examining physics and chemistry
Index, microbiological indicator reach requirement.
Embodiment 3
A kind of fruit of Chinese magnoliavine suspending beverage, is formulated and is：The fruit of Chinese magnoliavine all-fruit powder 5.5g/L, white sugar 90g/L, citric acid 0.24g/L,
Sucrose fatty ester 2.0g/L.
Preparation process：
1st, raw material selects：Select schisandra fruit maturity good, pay attention to keeping as far as possible without the fresh fruit that goes mouldy, during cleaning
Fruit is complete, juice loss is less standard, is put in after ventilation drains, and is put at high temperature (60 DEG C) drying, goes to obstruct, cleans,
Dry storage, it is standby.
2nd, ultramicro grinding：Carry out full fruit ultramicro grinding with micronizer, its fineness is reached 300-400 mesh, effectively into
Divide to be absorbed by the body completely.
3rd, allocate：According to aforementioned proportion by all raw material mixing preparations.
4th, homogeneous, degassing：Fruit of Chinese magnoliavine pulp suspending beverage after formulated is through homogenizer pressure 0.1MPa, degassing Ying Zhen
Reciprocal of duty cycle is not less than under the conditions of 0.07MPa, carries out homogeneous and degassing process successively, is contained with ensureing that beverage quality is homogeneous, reduces oxygen
Phenomenon is charred in amount, sterilization.
5th, sterilize, be filling：It is filling while hot after material sterilizes 5s by disinfection equipment under the conditions of 105 DEG C, through examining physics and chemistry
Index, microbiological indicator reach requirement.
Embodiment 4
A kind of fruit of Chinese magnoliavine suspending beverage, is formulated and is：The fruit of Chinese magnoliavine all-fruit powder 5.5g/L, stevioside 90g/L, citric acid 0.24g/
L, sucrose fatty ester 2.0g/L.
Preparation process：
1st, raw material selects：Select schisandra fruit maturity good, pay attention to keeping as far as possible without the fresh fruit that goes mouldy, during cleaning
Fruit is complete, juice loss is less standard, is put in after ventilation drains, and is put at high temperature (60 DEG C) drying, goes to obstruct, cleans,
Dry storage, it is standby.
2nd, ultramicro grinding：Carry out full fruit ultramicro grinding with micronizer, its fineness is reached 300-400 mesh, effectively into
Divide to be absorbed by the body completely.
3rd, allocate：According to aforementioned proportion by all raw material mixing preparations.
4th, homogeneous, degassing：Fruit of Chinese magnoliavine pulp suspending beverage after formulated is through homogenizer pressure 0.1MPa, degassing Ying Zhen
Reciprocal of duty cycle is not less than under the conditions of 0.07MPa, carries out homogeneous and degassing process successively, is contained with ensureing that beverage quality is homogeneous, reduces oxygen
Phenomenon is charred in amount, sterilization.
5th, sterilize, be filling：It is filling while hot after material sterilizes 5s by disinfection equipment under the conditions of 105 DEG C, through examining physics and chemistry
Index, microbiological indicator reach requirement.
Embodiment 5
A kind of fruit of Chinese magnoliavine suspending beverage, is formulated and is：The fruit of Chinese magnoliavine all-fruit powder 5.5g/L, stevioside 90g/L, citric acid 0.24g/
L, cyclodextrin 2.0g/L.
Preparation process：
1st, raw material selects：Select schisandra fruit maturity good, pay attention to keeping as far as possible without the fresh fruit that goes mouldy, during cleaning
Fruit is complete, juice loss is less standard, is put in after ventilation drains, and is put at high temperature (60 DEG C) drying, goes to obstruct, cleans,
Dry storage, it is standby.
2nd, ultramicro grinding：Carry out full fruit ultramicro grinding with micronizer, its fineness is reached 300-400 mesh, effectively into
Divide to be absorbed by the body completely.
3rd, allocate：According to aforementioned proportion by all raw material mixing preparations.
4th, homogeneous, degassing：Fruit of Chinese magnoliavine pulp suspending beverage after formulated is through homogenizer pressure 0.1MPa, degassing Ying Zhen
Reciprocal of duty cycle is not less than under the conditions of 0.07MPa, carries out homogeneous and degassing process successively, is contained with ensureing that beverage quality is homogeneous, reduces oxygen
Phenomenon is charred in amount, sterilization.
5th, sterilize, be filling：It is filling while hot after material sterilizes 5s by disinfection equipment under the conditions of 105 DEG C, through examining physics and chemistry
Index, microbiological indicator reach requirement.
Embodiment 6
A kind of fruit of Chinese magnoliavine suspending beverage, is formulated and is：The fruit of Chinese magnoliavine all-fruit powder 5.5g/L, stevioside 90g/L, citric acid 0.24g/
L, sucrose fatty ester 2.0g/L.
Preparation process：
1st, raw material selects：Select schisandra fruit maturity good, pay attention to keeping as far as possible without the fresh fruit that goes mouldy, during cleaning
Fruit is complete, juice loss is less standard, is put in after ventilation drains, and is put at high temperature (60 DEG C) drying, goes to obstruct, cleans,
Dry storage, it is standby.
2nd, ultramicro grinding：Carry out full fruit ultramicro grinding with micronizer, its fineness is reached 300-400 mesh, effectively into
Divide to be absorbed by the body completely.
3rd, allocate：According to aforementioned proportion by all raw material mixing preparations.
4th, homogeneous, degassing：Fruit of Chinese magnoliavine pulp suspending beverage after formulated is through homogenizer pressure 0.1MPa, degassing Ying Zhen
Reciprocal of duty cycle is not less than under the conditions of 0.07MPa, carries out homogeneous and degassing process successively, is contained with ensureing that beverage quality is homogeneous, reduces oxygen
Phenomenon is charred in amount, sterilization.
5th, sterilize, be filling：It is filling while hot after material sterilizes 60s by disinfection equipment under the conditions of 100 DEG C, managed through examining
Change index, microbiological indicator reaches requirement.
Experimental example
Using the full fruit ultra micro powder content of the fruit of Chinese magnoliavine, white sugar content, citric acid content, sucrose-fatty ester content as experiment because
Element, experimental design is carried out using the horizontal orthogonal experiment of four factor three, product is formulated by 4 color and luster, fragrance, flavour state aspects
Criteria of quality evaluation, 4 product color, fragrance, flavour and state organoleptic indicators are evaluated, determine the full fruit suspension of the fruit of Chinese magnoliavine
Drink formula optimum proportioning combines.
The preparation method that all samples use is same as Example 3, and simply formula is had any different.
Assessment method：
Required according to Pharmacopoeia of People's Republic of China, fruit of Chinese magnoliavine adult is 1.5-6.0g per consumption per day, by the daily drink of adult
Calculated with 500ml beverages.
Take the full fruit Ultramicro-powder concentration of the fruit of Chinese magnoliavine horizontal for 2.0g/L, 5.0g/L, 10.0g/L3.
White granulated sugar concentration chooses 3 levels of 60.0g/L, 100.0g/L, 140.0g/L.
Citric acid chooses 3 levels of 0.18g/L, 0.24g/L, 0.30g/L.
Stabilizer chooses 1.0g/L, 2.0g/L, 3.0g/L3 levels.
By above-mentioned supplementary material factor, contents level, the full fruit suspension beverage of 81 kinds of fruit ofs Chinese magnoliavine is made, convenes not the same year at random
Age, the people of sex more than 20, are tasted, it was therefore concluded that.
(1) the full fruit Ultramicro-powder 10.0g/L of the fruit of Chinese magnoliavine favorable only 2%；
(2) the full fruit Ultramicro-powder 5.0g/L of the fruit of Chinese magnoliavine is favorable 76%；
(3) the full fruit Ultramicro-powder 2.0g/L of the fruit of Chinese magnoliavine is favorable 22%；
(4) white granulated sugar concentration 140.0g/L is favorable 23%；
(5) white granulated sugar concentration 100.0g/L is favorable 48%；
(6) white granulated sugar concentration 60.0g/L is favorable 29%；
(7) citric acid 0.30g/L favorable only 4%；
(8) citric acid 0.24g/L is favorable 45%；
(9) citric acid 0.18g/L is favorable 51%；
(10) stabilizer 3.0g/L is not favorable；
(11) stabilizer 2.0g/L is favorable 46%；
(12) stabilizer 1.0g/L is favorable 54%.
In actual allocation process, allocated according to that proportioning for agreeing with percentage high, while also with due regard to
Sensory effects, screen out the formula of " stabilizer is too low, and the degree of stability of beverage is not good enough, put can not clarify long homogeneous ".According to experiment
As a result, determine that the optimal formula of integrated quality is：The fruit of Chinese magnoliavine fruit powder 5.0g/L, white granulated sugar 100.0g/L, citric acid 0.24g/L,
Sucrose fatty ester 2.0g/L.
Evaluate embodiment 1-6 organoleptic indicator, physical and chemical index and microbiological indicator.Organoleptic indicator's result is same class
Type, refer to table 1.Physical and chemical index and microbiological indicator meet the food standard of national regulation.Table 2 below and 3 describes in detail respectively
The physical and chemical index and microbiological indicator result of embodiment 3.
The organoleptic indicator of table 1
The physical and chemical index of table 2
The microbiological indicator of table 3
Although illustrate and describing the present invention with specific embodiment, but will be appreciated that without departing substantially from the present invention's
Many other change and modification can be made in the case of spirit and scope.It is, therefore, intended that in the following claims
Including belonging to all such changes and modifications in the scope of the invention.
Claims (9)
1. a kind of full fruit suspension beverage of the fruit of Chinese magnoliavine, it is characterised in that be mainly made up of following raw material：Fruit of Chinese magnoliavine all-fruit powder 5-6g/
L, sugared 70-110g/L, citric acid 0.2-0.3g/L, stabilizer 1.8-2.2g/L, the stabilizer is sucrose fatty ester, described
The powder particle diameter of the full fruit of the fruit of Chinese magnoliavine is more than 300 mesh.
2. the full fruit suspension beverage of the fruit of Chinese magnoliavine according to claim 1, it is characterised in that the crushing grain of the full fruit of the fruit of Chinese magnoliavine
Footpath is more than 400 mesh.
3. the full fruit suspension beverage of the fruit of Chinese magnoliavine according to claim 1, it is characterised in that the sugar is white granulated sugar.
4. the preparation method of the full fruit suspension beverage of the fruit of Chinese magnoliavine described in claim any one of 1-3, it is characterised in that including following
Step：According to formula, all raw materials are added to the water, mixing preparation, then by sterilization, obtain product.
5. the preparation method of the full fruit suspension beverage of the fruit of Chinese magnoliavine according to claim 4, it is characterised in that the fruit of Chinese magnoliavine is complete
Fruit powder is obtained using following methods：
Use superfine communication technique by fruit of Chinese magnoliavine all-fruit powder be broken to particle diameter for 300 mesh more than.
6. the preparation method of the full fruit suspension beverage of the fruit of Chinese magnoliavine according to claim 4, it is characterised in that in the allotment
Also include before with the sterilization afterwards：
Homogeneous is carried out under 0.1-0.12MPa pressure.
7. the preparation method of the full fruit suspension beverage of the fruit of Chinese magnoliavine according to claim 4, it is characterised in that in the allotment
Also include before with the sterilization afterwards：
Processing is de-gassed when vacuum is below 0.07MPa.
8. the preparation method of the full fruit suspension beverage of the fruit of Chinese magnoliavine according to claim 4, it is characterised in that the side of the sterilization
Method is：
5-60s is sterilized at 100-105 DEG C.
9. the preparation method of the full fruit suspension beverage of the fruit of Chinese magnoliavine according to claim 5, it is characterised in that in the Ultramicro-powder
Also include before broken：The full fruit of the fruit of Chinese magnoliavine is cleaned, is then dried at 50-60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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| CN1391846A (en) * | 2001-06-14 | 2003-01-22 | 孙多臣 | Chinese magnoliavine fruit super fine powder |
| CN101703297B (en) * | 2009-11-17 | 2012-11-07 | 鞍山聚缘食品有限公司 | Five-taste body-strengthening beverage and preparation method thereof |
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